White Chocolate Covered Raspberry Loaf Cake: The Sweet Slice You Didn’t Know You Needed

Some desserts are soft-spoken showstoppers—the kind that don’t yell for attention but leave a lasting impression the second you take a bite. This white chocolate covered raspberry loaf cake is exactly that. It’s soft and buttery with pockets of tart raspberries swirled into a moist, golden crumb, all topped with a silky layer of melted white chocolate that adds just the right touch of sweetness. It looks fancy, tastes heavenly, and is secretly super easy to make.

Whether you’re hosting brunch, baking for someone special, or just want something beautiful and berry-filled on the counter, this loaf cake delivers every time.

Ingredients You’ll Need

For the loaf cake:
– 1½ cups all-purpose flour
– 1½ teaspoons baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream (or Greek yogurt)
– 1½ cups fresh raspberries (you can use frozen, just don’t thaw them)

For the white chocolate topping:
– 1 cup white chocolate chips or chopped white chocolate
– 1 tablespoon heavy cream or butter (for smooth melting)

Optional: a dusting of powdered sugar, or an extra drizzle of raspberry sauce over the top.

Whip Up the Loaf Batter

Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.

In a small bowl, whisk together your flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy—about 2–3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract and sour cream.

Gradually fold in the dry ingredients just until combined. Gently fold in the raspberries with a spatula—being careful not to overmix (it’s okay if a few berries burst and streak the batter). Pour the mixture into your prepared pan and smooth the top.

Bake Until Golden and Gorgeous

Bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil around the 40-minute mark. Once done, let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack.

Make the White Chocolate Topping

While the loaf cools, melt the white chocolate with heavy cream or butter in a microwave-safe bowl in 20-second bursts, stirring between each until smooth and glossy. You can also do this in a double boiler if you prefer.

Once the loaf is completely cool, pour the melted white chocolate over the top and spread it out gently with a spoon or spatula. Let it drip slightly over the edges for that bakery-style finish. Let the glaze set for 10–15 minutes before slicing.

Tips and Tricks

– Don’t overmix. This helps keep the loaf soft and tender.
– Use parchment paper in your loaf pan—it makes removing the cake way easier.
– Try adding lemon zest to the batter if you want a zesty twist.
– Want to freeze it? Freeze the loaf without the glaze, then add the white chocolate topping after thawing.

Perfect for Any Occasion

This loaf cake works just as well for breakfast as it does for dessert. Pair a slice with hot coffee or tea in the morning, or dress it up with a scoop of vanilla bean ice cream and fresh raspberries after dinner. It’s soft, slightly tangy, sweet without being too sweet, and gorgeous enough to steal the show at any table.

Final Thoughts

This white chocolate covered raspberry loaf cake is a dream combination of flavor and texture—moist, fruity, sweet, and totally elegant. It’s the kind of bake that looks impressive but feels cozy and familiar. Whether you’re a loaf cake lover or just want something that tastes like spring in every bite, this one is a must-try.